Description
These Orange Cranberry Shortbread Cookies are a delightful blend of zesty orange and tart cranberries in a buttery vegan shortbread base. Perfectly crisp and tender, they can be enjoyed plain or with a sweet orange glaze for an extra burst of citrus flavor.
Ingredients
Scale
Cookies
- 1 cup vegan butter softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all purpose flour
- 2 tablespoons orange juice
- 2 teaspoons orange zest
- 1/2 cup dried cranberries finely chopped
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Beat butter and sugar: In a large bowl using a handheld mixer or stand mixer with the paddle attachment, beat the softened vegan butter and granulated sugar for 1-2 minutes until creamy.
- Add vanilla: Mix in the pure vanilla extract until well combined.
- Add flour and mix: Stop the mixer and add the all purpose flour. Mix on low speed until just combined. Then add the orange juice, orange zest, and finely chopped dried cranberries and mix until incorporated. The dough will be thick and slightly sticky.
- Shape and chill dough: Shape the dough into a log approximately two inches in diameter. Wrap tightly in plastic wrap and refrigerate for about 2 hours or up to 2-3 days for easier slicing.
- Preheat oven and prepare sheet: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Slice and arrange cookies: Remove dough from refrigerator and slice into rounds about 1/4 inch thick. Arrange evenly spaced on the prepared baking sheet.
- Bake cookies: Bake for 14 minutes until edges are very lightly browned. Remove from oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare optional glaze: While cookies cool, whisk together powdered sugar and orange juice until smooth to make the glaze.
- Glaze cookies: Drizzle the glaze over the cooled cookies for an added citrus sweetness if desired.
Notes
- The cookies will keep well at room temperature for 5-6 days in a covered container and also freeze well for longer storage.
- For a gluten free version, substitute the all purpose flour with a quality all purpose gluten free flour blend.
- Make sure the vegan butter is softened to room temperature for easier mixing and better texture.
- Chilling the dough is important to achieve firm cookies that slice cleanly and retain shape during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
